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Ingredients
- Yield: 32 cookies
- Non Stick Spray
- 2 * 2 c all-purpose flour
- * ⅓ c instant hot-cocoa powder
- * ¼ tsp salt
- 12 * 12 tbsp butter, softened
- * ½ c sugar
- 1 * 1 egg
Preparation
Step 1
1. Preheat oven to 350. Line a 9×13 baking pan with aluminum foil & spritz w/ non stick spray.
2. Combine flour, hot-cocoa powder & salt in a medium bowl. Beat the butter & sugar in a medium bowl with an electric mixer on high until light & fluffy, about 3 minutes. Add egg & beat well. Gradually add the flour mixture & mix until just combined, scraping down sides of bowl.
3. Spread the dough evenly in the prepared pan. Bake until firm to the touch, 30–35 minutes. Transfer to a wire rack to cook for 5 minutes. Lift foil & shortbread from pan & place on a cutting board. Slice in half length wise. Cut each half crosswise, into ¾" pieces. After cookies have cooled, dot them with frosting. Let dry before storing.